CRUSTED LAMB RACK WITH MINT JELLY SAUCE

Here's Idol sa Kusina Recipe for Epsiode 74 / Dec. 16 - CRUSTED LAMB RACK WITH MINT JELLY SAUCE

CRUSTED LAMB RACK WITH MINT JELLY SAUCE

Ingredients:

• 300 GRAMS LAMB RACK FRENCH CUT
• 1 TSP MUSTARD50 GRAMS MINT JELLY SAUCE
• 10 GRAMS FRESH BASIL LEAVES CHOPPED
• 10 GRAMS PEANUT , COARSELY CHOPPED
• 50 GRAMS WHITE BREAD CRUMBS
• 30 GRAMS BUTTER
• 1 PC EGG YOLK
• 5 GRAMS PARSLEY, CHOPPED
• 20 GRAMS CARROTS CHATEAU
• 20 GRAMS CAULIFLOWER FLOWERETTES
• 20 GRAMS BROCOLLI FLOWERETTES
• ½ JIGGER BRANDY
• ½ JIGGER REDWINE
• ½ GRAMS SALT
• ½ GRAMS CRUSTED BLACK PEPPERCORN
• 100 GRAMS DUCHEES MASHED POTATO

Procedure:

• 1. SEASON WITH SALT AND CRUSHED BLACK PEPPERCORN, BRUSH WITH MUSTARD FRENCH CUT LAMB RACK.
• 2. PAN SEARED FOR 5 MINUTES BOTH SIDES AND. DE-GLAZED WITH BRANDY.
• 3. MIX INTO BOWL SOFTENED BUTTER, BREAD CRUMBS, BASIL, PARSLEY, PEANUTS, MUSTARD, AND EGG YOLK.
• 4. PLACE IT ON BAKING PAN, THE SEARED LAMB RACK, AND THEN COVER ON TOPPED WITH THE MIXTURE OF BREADCRUMBS AND HERBS,NUTS.
• 5. HAVE READY HEATED OVEN 350° C THEN ROAST THE CRUSTED LAMB RACK UNTIL GOLDEN BROWN, THE CRUST.
• 6. CUT INTO PORTION SIZE THEN PLACE IT ON PLATE. GARNISH WITH POTPOURRI BUTTERED VEGETABLES AND MINT JELLY SAUCE ON THE SIDE TO BE PLACE ON SAUCE BOAT.
• 7. SIDINGS WITH DUCHEES BAKED MASHED POTATO.